Potato, Bacon, and Gruyère Soup

Try this hearty soup on a cold winter evening. Serve with a salad and crusty artisan bread. Adapted from Gourmet, March, 1994.

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Ingredients:

• 4 slices DLM Bacon, chopped
• 3 medium onions, chopped fine, about one pound
• 3 cups Bowman & Landes Chicken Broth
• 3 ¼ cups water
• 1 ½ lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 1/4 cup flour
• 1/2 lb Gruyère cheese, shredded (about 2 ½ cups)
• 1 Tbsp Madeira, optional
• 1 tsp Worcestershire sauce
• 3 Tbsp minced fresh parsley
• Sea salt and freshly ground pepper

Directions:

In a large saucepan, cook bacon over moderate heat, stirring, until crisp. Spoon off all but one tablespoon of fat. Add onions and sauté over medium-high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil. Add potatoes to soup, reduce heat, and simmer, covered, 10 minutes.

In a small bowl, whisk together flour and remaining 1/4 cup of water until smooth. Add to simmering soup, whisking to incorporate. Continue to simmer, covered, an additional 5 minutes.

In a blender, purée Gruyère with 3 cups of hot soup broth. Return this purée to soup and add Madeira, Worcestershire sauce, and salt and pepper to taste. Remove soup from heat. Serve sprinkled with parsley. Makes about 10 cups

Per 1 cup serving: 203 calories (42% calories from fat); 10g total fat; 5g saturated fat; 29mg cholesterol; 168mg sodium; 18g carbohydrates; 13g protein